I've experimented with several different sweet potato brownie recipes in the past, but never found one that I loved - until now. These brownies get their natural sweetness from dates and maple syrup (just the right amount - they are not too sweet), they are rich in anti-oxidants, magnesium and are bursting with Vitamin A to give you a healthy glow, just in time for spring!
12 pitted organic dates
2 cooked sweet potatoes - medium
3 Tbsp maple syrup
1 tsp vanilla extract
2 tbsp melted coconut oil
100g/1cup gluten-free oats
100g/1cup almond flour
3/4 tsp baking soda
1/4 tsp sea salt
6 tbsp cacoa powder
*Optional - 1/4 c dairy-free chocolate chips (everything is better with chocolate chips!)
Preheat oven to 350 degrees F/175 degrees C
Grease 8x8 inch baking dish with coconut oil
Date paste - Add 1 tbsp filtered water to a bowl with the dates. Microwave for 30 seconds and then mash the dates to form a paste. If the dates are not soft enough you can microwave for 15 more seconds. Alternatively, you can soak the dates in warm filtered water for 2 hours and then mash.
Grind gluten-free oats in food processor and add to medium bowl with other dry ingredients. Then, add flesh of cooked sweet potatoes, date paste, maple syrup and vanilla to food processor and blend well. Next, add this mixture to the dry ingredients along with 2 tbsp melted coconut oil and mix together by hand.
Spread into greased pan and bake for about 35 - 40 minutes, or until toothpick inserted into centre comes out clean.
2 tbsp coconut oil
2 tbsp almond butter
1 tbsp cacoa powder
1 tbsp maple syrup
Mix together well with fork, let sit in freezer for 15 minutes and then move to the refrigerator for 15 minutes. Once brownies are cooled, spread frosting on top.
I hope you enjoy xx
*Recipe modified from Deliciously Ella